Pumpkin and split pea tagine

Traditional to North Africa, a tagine is an aromatic casserole, usually cooked and served in an earthenware dish, also called a tagine.

  • 55 mins cooking
  • Serves 4
  • Print


Pumpkin and split pea tagine
  • 1 cup (200g) green split peas
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 2 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground allspice
  • 1 kilogram pumpkin, cut into 3cm pieces
  • 410 gram canned crushed tomatoes
  • 1 cup (250ml) water
  • 1 cup (250ml) salt-reduced vegetable stock
  • 2 tablespoon honey
  • 200 gram green beans, trimmed, chopped coarsely
  • 1/4 cup coarsely chopped fresh coriander


Pumpkin and split pea tagine
  • 1
    Cook split peas in medium saucepan of boiling water, until tender; drain. Rinse peas under cold water; drain.
  • 2
    Meanwhile, heat oil in large saucepan; cook onion, stirring, until softened. Add garlic and spices; cook, stirring, about 2 minutes or until fragrant. Add pumpkin; stir to coat pumpkin in spice mixture.
  • 3
    Stir in undrained tomatoes, the water and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until pumpkin is tender. Stir in honey, beans and split peas; simmer, uncovered, about 5 minutes or until beans are tender. Remove from heat; stir in coriander.

More From Women's Weekly Food